Visiting The Greek Yogurt Kitchen

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toby amidor's the greek yogurt kitchen

I had such a great time at The Greek Yogurt Kitchen book party and brunch last Wednesday at author Toby Amidor’s home. I was able to get a taste of some of the recipes from the new book at this Katie Schlientz/Intoxicate event hosted by my good friend Beth Feldman,. Take a peek:

greek yogurt recipes

greek yogurt french toast

greek yogurt salad dressing

greek yogurt blondies

greek yogurt smoothie

Greek yogurt never looked so good, right? Toby’s zucchini bread was one of my favorite dishes at the brunch. I asked if I could share the recipe with you and Toby was kind enough to agree…

greek yogurt zucchini bread


Zucchini Bread
Serves 8

Ingredients
• Cooking spray
• 1 cup whole wheat pastry flour
• 1 teaspoon ground cinnamon
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ cup (B/c stick) unsalted butter, melted and cooled
• ¼ cup nonfat plain Greek yogurt
• ½ cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 medium zucchini, shredded
• 2 medium carrots, peeled and shredded

Directions
• Preheat the oven to 350°F.
• Coat an 8-inch loaf pan with cooking spray and set it aside.
• In a medium bowl, sift together the flour, cinnamon, baking powder, and baking soda.
• In a large bowl, whisk together the melted butter and the yogurt.
• Add the brown sugar and vanilla extract, and whisk until the mixture is uniform and smooth.
• Add the eggs, one at a time, continuing to whisk.
• Gradually stir the flour mixture into the yogurt mixture.
• When completely combined, gently fold in the zucchini and carrots until evenly distributed.
• Pour the mixture into the prepared pan, spreading it into an even layer with a spatula.
• Bake until the top is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.
• Remove the pan from the oven and allow to cool for 5 minutes.
• Then transfer the bread to a wire rack and let it cool for 10 to 15 minutes before cutting it into 1-inch-thick slices.

SERVING SIZE: 1 (1-inch-thick) slice

NUTRITION INFORMATION (PER SERVING): Calories: 240; Total Fat: 12 grams; Saturated Fat: 8 grams; Protein: 4 grams; Total Carbohydrates: 27 grams; Sugars: 15 grams; Fiber: 2 grams; Cholesterol: 77 milligrams; Sodium: 90 milligrams

Credit: Beyond PR Group
Toby and Beth
Credit: Beyond PR Group

I appreciate that Toby (a nutritionist) provides all of the calorie and nutrition information for the (130+) recipes in The Greek Yogurt Kitchen. Definitely, get a copy of the book for yourself!